Makes about 4 (16 oz) pints or 2 (32 oz) quarts
You will need:
4 lbs meaty beef bones
8 cups water
1 medium onion, finely chopped
1 carrot, sliced
1 stalk celery, sliced
1 bay leaf
Beef bouillon cubes or granules, optional
4 (16 oz) pint or 2 (32 o) quart glass preserving jars with lids and bands
1.) COMBINE beef bones and water in a large stainless steel saucepan. Bring to a boil over high heat. Reduce heat to medium-low and skim foam. Add onion, carrot, celery, bay leaf and salt to taste. Cover and boil gently for 2 to 3 hours or until desired flavor is reached. (For straonger flavor, boil longer and add beef bouillon cubes.)
2.) REMOVE beef bones and discard. Strain stock through a fine sieve or cheesecloth-lined strainer. Discard vegetables and bay leaf. Allow stock to cool until fat solidifies. Skim off fat.
3.) PREPARE weighted-gauge pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
4.) HEAT stock to a boil.
5.) LADLE hot stock into hot jars leaving 1 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS in a pressure canner at 10 pounds pressure 20 minutes for pints and 25 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.